I’ve been on a bit of a rice noodle kick lately. Today, while considering another meal to make with rice noodles, I had an inspiration! I thought of salad rolls and how they often include rice noodles and are wrapped with a rice paper wrapper. But salad rolls are a bit timely to make so … how about a deconstructed salad roll … eureka! A salad roll bowl! (And you all know how much I love bowls)! All I needed to do was julien up a few vegetables, prepare some rice noodles and whip up a peanut sauce. Easy peasy! And tasty too!
Salad Roll Bowl
1 carrot
1 green onion
1/2 cucumber
1/2 red bell pepper
wedge of purple cabbage
1/2 bunch cilantro
1/2 package rice noodles
Peanut Sauce
1 tsp Bragg liquid soy seasoning
2 tsps. tamari sauce
2 tbsps. peanut butter
2 tbsps. orange juice
1 tbsp. lemon juice
1 tsp sesame oil
1 clove garlic, minced
1 tsp finely minced ginger
2 tbsps. siracha
2 tbsps. rice wine vinegar
1 tsp Dijon mustard
chopped peanuts or sesame seeds
Pour boiling water over the rice noodles and let sit for a minute. Use a spaghetti scoop to loosen and separate the noodles. Set aside while you prepare the vegetables. Julien-chop the carrot, cucumber, red pepper, and purple cabbage. Slice the green onion and coarsely chop the cilantro. Arrange the vegetables in two bowls as in the pictures. Drain the rice noodles, rinse with cold water and set aside. Make the peanut sauce by whisking all ingredients together. (You can heat the sauce if you want. This will soften the peanut butter for easier mixing. Also, I like the sauce a little warm when I pour it over the vegetables and noodles.) Arrange a serving of rice noodles in the middle of the bowl. Drizzle the peanut sauce over top of the vegetables and noodles. Sprinkle on some peanuts or some sesame seeds. Eat and enjoy!
Note: You can also add mint leaves, tofu, and avocado to this bowl. That would make it even yummier!